HPLC coupled to UV-vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market

摘要

HPLC coupled to UV-vis detection was used for the analysis of eight phenolic acids, three flavonoids, and caffeine in sixteen coffee samples (roasted, green and instant) collected from the Algerian market. The following parameters were taken into account for coffee analyses: packaging, roasting degree, grain size, instantaneity, and decaffeination. The total polyphenols and caffeine levels in coffee extracts were found to vary from 12.37 ± 0.55 to 200.08 ± 6.47 mg/l, and 38.00 ± 1.89 to 136.00 ± 6.45 mg/l, respectively. Evaluation of chromatographic performance showed excellent reproducibility, resolution, selectivity, and reasonable peak symmetry. The limit of detection (LOD) ranged from 0.75 to 14.79 μg/l, while the limit of quantification (LOQ) ranged from 2.26 to 44.44 μg/l. The separation of all compounds was achieved within 13 min.